Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Blueberry Zucchini Bread

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Blueberry Zucchini Bread
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Zucchini has to be one of my favorite summer vegetables and this weekend I was in luck as the farmers market was overflowing with them! Of all of the many things that there are to do with zucchini, the one that I keep coming back to time and time again is the classic zucchini bread which I end up making at least once every summer. The farmers market was also full of fresh local blueberries that I could not resist picking up and I knew what I was going to have to use them in, a blueberry zucchini bread! For the recipe, I started out with my basic zucchini bread recipe and added blueberries. Nice and simple eh? I really enjoy this zucchini bread recipe as it always comes out nice and light a moist and good! Some of the things that I like about this recipe include the use of the whole wheat flour and the vanilla yogurt to cut down on the amount of oil that is needed. I tend to use a mix of green and yellow zucchini to give the cake a nice mixture of colours and this year, with the addition of the blueberries the bread was even more colourful that usual. This blueberry zucchini bread is a perfect celebration of summers bounty and I am looking forward to enjoying it for breakfasts for the rest of the week!

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Blueberry Zucchini Bread

Blueberry Zucchini Bread

Prep Time:20 minutes Cook Time:1 hour 10 minutes Total Time:1 hour 30 minutes Servings: 8
ingredients
  • 1 1/2 cups zucchini (grated, squeezed and drained)
  • 3/4 cup brown sugar
  • 1/4 cup oil
  • 1/2 cup vanilla yogurt
  • 1 egg
  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup blueberries
  • 1/2 cup pecans (chopped)
directions
  1. Mix the zucchini, sugar, oil, yogurt and egg in a bowl.
  2. Mix the flours, baking soda, baking powder, salt and cinnamon in a bowl.
  3. Mix the wet and dry ingredients.
  4. Mix in the blueberries and pecans.
  5. Pour the batter into a greased 9×5 inch loaf pan.
  6. Bake in a preheated 350F/180C oven until a toothpick pushed into the center comes out clean, about 50-70 minutes.
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Reader Interactions

Comments

  6. Lauren says

    July 20, 2010 at 12:43 am

    Gorgeous! I just stocked my fridge with organic zucchini & blueberries, and now I know exactly what I'm going to be making :). Thanks for a great recipe, Kevin!

    Reply

  9. Satya says

    July 20, 2010 at 1:32 am

    Hi Kevin,
    Your blueberry zucchini bread looks fabulous … the color of blueberry with the bread looks so inviting…

    i have realized food is not just about taste but also the texture and color it presents…

    as a vegetarian i have been experimenting with various ingredients to bring out the best in color and taste…

    i have suddenly got a lot of interest in baking which is new to me.. your blog is awesome i am going check out every vegetarian recipe

    thanks for this wonderfull post… if you get time do visit my blog

    Satya
    http://www.superyummyrecipes.com

    Reply

  10. Bakery Business Cards says

    July 20, 2010 at 2:17 am

    Really good recipe! My family's favorite! I have tried many recipes looking for a great zucchini and this one is the best. Bread will freeze well, and keep in refrigerator for weeks for a good taste after all, that was I did.

    Reply

  12. Sherri says

    July 20, 2010 at 5:29 am

    The blueberries look so vibrant in this bread. I was at the Farmers Market this weekend and bought a beautiful basket of blueberries. Instead of throwing them in my oatmeal, I'll be making this bread.

    Reply

  20. Rebecca says

    July 20, 2010 at 3:44 pm

    Thanks for the great idea! These are 2 things I have in abundance and have been trying to use them in different ways. Great idea to combine the two! Can hardly wait to try!

    Reply

  21. Anonymous says

    July 20, 2010 at 4:07 pm

    Love this bread! I've made blueberry lemon bread before, but never thought to add blueberries to zucchini – yum!

    Thanks Kevin!

    Reply

  23. Natalie says

    July 20, 2010 at 7:44 pm

    fruit and veggies all in a pretty (and delicious!) loaf? love it! i have everything for this in my fridge, i just have to keep my hubby out of the blueberries long enough to make it 🙂

    Reply

  26. Claudia says

    July 20, 2010 at 10:42 pm

    I have a bumber crop of zucchini as well as blueberries (the blueberries have taken over MN this year – yay!). This is so different from my zucchini recipe – I have to try it – love the addition of yogurt – love the moist crumb… love the color… getting redundant with the word "love."

    Reply

  29. Ruth Daniels says

    July 21, 2010 at 10:38 am

    That is one spectacular looking zucchini bread. Too bad I just gobbled up the blueberries I just picked up at the farmers market. Guess I'll just have to be there early on Saturday.

    BTW, congratulations on being chosen as one of the top 45 cooking blogs – well deserved.

    Reply

  37. Anonymous says

    July 26, 2010 at 2:39 am

    The color of the blueberries are distinctive. Beautiful, actually…..

    I get the distinct idea the bllueberry zucchini bread is being made all over the world.

    Reply

  38. Anonymous says

    July 26, 2010 at 2:39 am

    The color of the blueberries are distinctive. Beautiful, actually…..

    I get the distinct idea the bllueberry zucchini bread is being made all over the world.

    Reply

  42. Doris says

    August 2, 2010 at 6:16 pm

    Kevin, this recipe is wonderful! I baked it this morning and took a bite of it 15 minutes ago. I only had a cup of shredded zucchini (green) which I peeled (don't think I was supposed to) and instead of pecans, I used pistachios and almonds since that's what I had on hand. Can't wait to eat this with my fruit smoothies for breakfast the rest of the week.

    Reply

  45. Anonymous says

    August 26, 2011 at 3:16 am

    Re: the vanilla yogurt – what percentage of fat? I usually buy Liberty Svelte Organic Yogurt – it's basically 0%. Does 2% work?

    Reply

  49. Michelle Taupier says

    October 9, 2012 at 12:47 am

    Thank you for the lovely zucchini blueberry bread recipe! I have been searching for healthy breads that my 6 year old can eat in the car. I made your bread yesterday and it came out beautiful. I have a question about adding more flavor to the bread. I could not add nuts (nut free school)and used a little less cinnamon (not a big fan). My cousin suggested I add some lemon zest and brown sugar on top for the kids. I was thinking some nutmeg. What do you think about lemon zest with cinnamon??? Thanks for your help with this.

    Reply

  51. Anonymous says

    March 12, 2013 at 3:22 pm

    Kevin, your blog is awesome! You have yet to steer me in the wrong cooking direction. I simply love every single recipe..and my pinterest boards are bascially all Kevin recipes. Thank you for all that you do.

    Reply

  52. Anonymous says

    July 27, 2013 at 7:38 am

    Great stuff, we were looking for a new recipe to try and ran across your blog. Very yummie! May just have to try this dish. Thanks for sharing

    Reply

  53. Anonymous says

    July 27, 2013 at 5:26 pm

    Any suggestions for yogurt substitutes to veganize this? Would soy milk with a drop of vinegar serve the same purpose?

    Reply

  58. Teresa A says

    September 4, 2013 at 8:22 pm

    I've made this recipe twice now. Once as bread, the other as muffins. It turned out wonderfully both times. Thanks for the recipe, it's definitely a keeper!

    Reply

  60. just beth says

    July 10, 2017 at 6:44 pm

    Just sliced into the loaf I baked this morning. A beautiful looking bread and the taste is fabulous! It's still a bit warm to cut, which may explain why it's crumbling a bit. But I'll be making this one again. I keep forgetting to buy more unbleached flour (Bob's Red Mill) so used 1-3/4 c of whole wheat pastry flour and added a tsp of vanilla to the plain yogurt and used local walnuts. Definitely not dry so I may just stick with it this way. And, thinking back, except for the vanilla, sugar, cinnamon, oil, bp and salt, everything's local! Thanks for the recipe!

    Reply

    • kevin says

      August 4, 2018 at 4:46 pm

      I have not tried this with coconut flour. I would start with 1/2 cup of coconut flour and 6 eggs if I were to try it.

      Reply

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